Japanese Style Blend Coffe Bean 450G

☕ Flavor Analysis | Is this the right fit for you?

The focus of this bean is not on bold aromas, but rather on "clean sweetness" and a "silky mouthfeel." The entry begins with the mild aromas of dark cocoa and cocoa powder, followed by a brown sugar sweetness that gradually unfolds, making the mouthfeel rounder and fuller. The finish is clean, without noticeable sourness, astringency, or charred bitterness. The overall style is steady and relaxing, making it an excellent choice for a daily black coffee.

• Extremely Low Acidity, Non-Stimulating: Steers clear of fruity acidity, offering a gentle and smooth entry.
• Cocoa & Brown Sugar Sweetness: Natural sweetness that isn't sharply sugary, but rather a warm, lingering sweetness.
• Daily Drinkable Style: Clean flavor and excellent balance; easily approachable even for beginners.

📊 Flavor Highlights (Sensory Evaluation)

Overall style: The main theme is cocoa and sweet brown sugar aromas, with a clean finish and a gentle lingering sweetness.

Flavor Progression (Front / Middle / Finish)

• Front (Head): Cocoa powder and dark cocoa tones lead the way, accompanied by a soft, sweet brown sugar aroma.
• Middle (Body): Sweetness gradually increases, making the mouthfeel rounder and smoother; a stable and comfortable drinking experience.
• Finish (Finish): Gentle sweetness continues into a clean finish; neither sour nor astringent, and not overly heavy.

💧 Brewing Guide

For this medium-dark roast, the suggested brewing approach is to "preserve sweetness and a rounded mouthfeel while avoiding over-extraction." If you want it sweeter and smoother, slightly lower the water temperature; if you want to increase the body for a light milk latte, you can slightly tighten the brew ratio or use a finer grind.

• Suggested Temperature: 88°C–90°C (Try 90°C–91°C for a cleaner cup).
• Brew Ratio: 1:15 (e.g., 15g coffee to 225g water).
• Suggested Grind: Medium-fine grind (avoid grinding too fine to prevent dry bitterness).
• Suggested Pairings: Excellent as black coffee, light lattes, or paired with light breakfasts, biscuits, and pastries.

Quick Adjustment Tips:

• For more body and presence: 89–90°C, slightly finer grind, use a 1:14.5–1:15 ratio → Cocoa notes become more concentrated.
• For a cleaner finish: Avoid overly slow flow rates and excessively long extraction times → Reduces the buildup of astringency and bitterness.

Brewing Tip: The sweetness of this coffee becomes much more pronounced as it cools. It is highly recommended to taste it in stages (hot → warm → room temperature) to easily perceive the smooth, brown sugar-like sweetness.

Supplementary Note

The flavor descriptions on this page are subjective sensory experiences intended to help understand the flavor direction; actual performance may vary based on brewing parameters, water quality, equipment, and personal preference. The sweetness and mouthfeel of medium-dark roast coffees may also present differently across various temperature ranges.